Sesame Squid With Anchovy, Caper & Parsley Mayo….Simply Roasted Lobster Tails…. Scallops In Turmeric & Ginger Crisps….

By Simon  , , , , ,   

April 30, 2015

Men of the world, wanna stun her heart wide open, this is the one! If she likes seafood she will love this sharing together platter, it's simple, vibrant, packed with flavour, full of romance and love. Give it a go, her heart will love it and if you're a lucky boy, you will too...

  • Prep: 30 mins
  • Cook: 15 mins
  • Yields: 4 Generous


2 Egg Yolks

1-2 tsp Dijon mustard

300 ml Oil, plus a little to serve

1 Scattering Capers

1 Plump garlic

1 tbsp Anchovy

1 Handful Flat leaf parsley

1 Splash Lemon juice

Freshly milled black pepper

4 Lobster tails

Olive oil

Coarsely milled black pepper

1 Pinch Rock salt

4-6 Squid

2 tbsp Cornflour

1 tsp Groung turmeric

1 Handful Sesame Seeds

20 Scallops

1 Scattering Cornflour

1-2 Ginger roots

1 Handful Lemon wedges

1 Handful Flat leaf parsley

Sunflower oil


Ok boys, you got the shopping list, add some leafy shoots, watercress, rocket or pea shoots work beautifully, pick a nice ripe avocado, some baby spring onions and a bottle of fizz.  Ask the fishmonger to prepare the lobster tails, slitting lengthways down the back just through the shell, it makes it easier to eat.  Prepare the squid into small pieces of tentacles and rings and if the squid is large, score the underside of the flesh too.  Choose some nice fresh scallops......

Make the mayo - in a clean metal bowl break 2 egg yolks, give them a whisk up for 30 seconds, add the dijon and combine.  Now the only tricky part, add the mixed oil a little at a time, whisking well before adding the next slug of oil until it's all combined, the mixture will be soft and silky, add the smashed garlic, chopped anchovy, capers, parsley, pepper and lemon juice, stir to combine, taste and adjust and chill, not you..... the mayo.....

The Lobster... In a little roasting dish add a slug of olive oil and a dusting of rock salt, place the tails onto the tray, shell side down, drizzle with a little more oil and crack some black pepper over them.  Put the oven on 180c ready to roast soon.

Get a large pan on with the frying oil over a moderate heat.  Combine the cornflour, turmeric and sesame seeds in a bowl, add the squid mixing and combining with your hands, set aside.

Dust the scallops in seasoned cornflour along with the slivers of ginger, shake off any excess.

Prepare the salad - Take a nice bowl and scatter the leaves, thinly slice the baby springs and roughly chop the peeled avocado, combine it all together, drizzling a splash of extra virgin olive oil, set aside.

Ready steady cook - lobster into the oven 10-12 minutes.  Deep fry the squid, 1 minute draining straight onto kitchen paper, pop in the oven to keep warm. Scallops & ginger into the hot oil for 1 minute, the scallops will be browned on the outside and soft on the inside and the ginger crisps golden, drain onto kitchen paper.

Serve on a groovy platter or board, with your beautiful salad, drizzled with a little extra virgin olive oil, your freshly made mayo, a pile of lemon wedges and a scattering of ripped parsley and your chilled fizz.  Enjoy.


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